Risotto with Truffle

Ingredients:

900 ml chicken stock
40g black truffles, shaved
75g truffle butter
50g unsalted butter
1 small onion, finely chopped
300g Carnaroli rice
175ml white wine
25g parmesan, freshly grated

Method:

Heat the stock in a pan until simmering.  Melt the unsalted butter in a heavy based saucepan.  Add the onion and cook gently until softened. Add the rice and cook. Stirring with a wooden spoon over a medium heat until the butter fully coat the rice (approx. 3 minutes).

Add the white wine and simmer until absorbed.  Add the hot stock, ladleful at a time, stirring well between each ladle.  Continue adding stock and stirring for approx. 20 minutes.

When the rice is tender and moist and all the stock has been added, remove from the heat and allow to rest for 30 seconds.  Add the remaining truffle butter and grated parmesan, stirring vigorously and season with salt.  Serve topped with shaved fresh truffle, approx. 2-3g per portion.